Proper Mask Usage.

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Today’s recommendations continue the Back-to-Basics discussion. Today, we will continue our focus on the four basics of risk mitigation depicted in TAG’s COVID-19 Preventive Control Pyramid (below):

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1. Employee Wellness Checks

2. Social Distancing and Hygiene

3. Enhanced Cleaning and Disinfection

4. Non-medical masks

 

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Non-medical masks or other face coverings are primarily intended to protect others from those who are COVID-19 asymptomatic, pre-symptomatic, or undiagnosed (anyone who is symptomatic or has been diagnosed should be self-isolating or quarantining). Face coverings and non-medical masks are increasingly encouraged by federal agencies and also mandated by some state and local agencies, too.

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To reflect the evolving epidemiology of the COVID-19 outbreak, TAG highly recommends that non-medical grade masks or homemade masks be used by all employees in a food facility. A recent article in the Lancet supports this rationale, stating, “[a]s evidence suggests COVID-19 could be transmitted before symptom onset, community transmission might be reduced if everyone, including people who have been infected but are asymptomatic and contagious, wear face masks”. The primary goal of widespread mask usage is to reduce droplet spread throughout the facility and reduce the risk of transmission by contagious asymptomatic employees.

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To be effective, masks must be properly used and properly cared for, as follows:

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Donning (putting on) mask.

1. Wash hands with soap and water for 20 seconds OR use a >60% alcohol-based hand rub before donning

2. Check which side is the "inside" and "outside" of mask. If needed, use a marker to mark the "inside" and "outside" of mask

3. PUT MASK ON Carefully without touching face, nose, or mouth.

4. Place mask so it completely covers mouth and nose! Adjust the mask to fit.

5. Do not touch mask once it is on; if you do, wash hands again following Step 1.

 

Doffing (taking off) mask.

1. Wash hands with soap and water for 20 seconds OR use a >60% alcohol-based hand rub before doffing

2. Remove carefully, avoiding touching the front or inside of the mask. Virus particles may be present on either side.

3. Store and wash or dispose:

   • If mask is washable, place it into a disposable or cleanable bag or container. Launder in the washing machine. Store mask in container while not wearing. Wash mask daily.

   • If disposable mask, throw away immediately into trash

4. Wash hands with soap and water for 20 seconds OR use a >60% alcohol-based hand rub after taking off mask. If you do touch mask, rewash your hands.

 

Contact TAG for your copy of the infographic/poster illustrating the below for your employees. This is currently available in English and Spanish (other languages, in progress). We will have these resources available for download on the website, soon.